On the menu earlier/yesterday was half pound burgers, Vienna beef dogs, ribs, carne asada, guacamole, and rice
The Food and Beverage Thread
				
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 Re: The Food and Beverage Thread
 
 On the menu earlier/yesterday was half pound burgers, Vienna beef dogs, ribs, carne asada, guacamole, and rice
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 Re: The Food and Beverage Thread
 
 I had some really good NY Strip this weekend. I didn't cook it on the grill though. I put it in a marinade (KC Masterpiece Steakhouse), seared both sides on the stovetop in a cast iron skillet at medium high heat. Then finished it off in the oven at 450 for about 7 minutes. Very good!Battle.net: xXKING08Xx
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 Re: The Food and Beverage Thread
 
 I was hanging out with a friend last night and he had http://www.amazon.com/Webers-Way-Gri...=operasport-20. I'm thinking about picking it up because while the pictures are drool inducing, it also has a lot of great recipe for sides and dressings/sauces, along with in-depth ways of preparing and grilling meat.
 I finally ordered this and was reading about direct/indirect heat a little bit. Its a cool book. A lot of good information.
 
 More importantly I picked this up yesterday:
  
 
 Its on like Donkey Kong.
 
 
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 Re: The Food and Beverage Thread
 
 I have the same one Fresh...your gonna dig it fo sho. :wink: If I'm doin' steaks, I usually use around 35 to 40 briquettes. You have vents on the bottom & top of kettle. Here's a tip, if your temp is still a little too hot while grillling other than shutting vents, simply crack the lid...problem solved. enjoy your new outdoor/smoker oven  Comment
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 Re: The Food and Beverage Thread
 
 What "accessories" do you guys recommend? Aside from the standard utensils I was planning on buying a chimney starter since that seems like the easiest non-lighter fluid way. What briquettes do you guys use? And how exactly do I use it as a smoker?
 
 
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 Re: The Food and Beverage Thread
 
 I have the Weber Work Table 
 A HINGED grate is a MUST(ordered from here)
 A Dome thermometer...I use a meat thermometer w/ about a 14" probe(Walmart)
 I use Kingsford charcoal
 As for smoker :wink:Last edited by Motown; 05-29-2012, 12:04 PM.Comment
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 Re: The Food and Beverage Thread
 
 Definitely go with a Webber chimney starter
 
  
 
 I prefer to use natural wood/lump charcoal over briquettes. Right now I'm kinda liking the Publix Greenwise brand.
 
  
 
 And last but not least is a good meat thermometer. Don't go cheap here, you'll regret it in the end. After alot of trial and error, I've had alot of good luck with the Maverick brand. I mainly use this for my longer cooks, 12-14 hour boston butts or brisket but it comes in handy with chicken or turkey as well. Steak and pork always get the finger test.Comment
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 Re: The Food and Beverage Thread
 
 Note on grill gloves: Skip the overpriced gloves sold as "grill gloves" and buy a pair of welding gloves. Pair I have was $8 at home depot, all leather, good dexterity, good cuff (go to about mid forearm), insulated enough to handle fully lit lump charcoal/logs. Mine serve triple duty as grill gloves, smoker gloves and fireplace gloves and are just now starting to look near needing replacement after 3 full years (still work, but fingertips are black and starting to harden from heat and grease).Comment
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 Re: The Food and Beverage Thread
 
 Martin's has chicken on sale this week and BOGO on sirloin steaks, so I picked up about 4lbs of chicken and two steaks to break in my grill sometime this weekend. Any marinades/seasonings you guys recommend? I've been surprised how simple a lot of the ones I've found have been.
 
 
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 Re: The Food and Beverage Thread
 
 What kind of chicken is it? For quarters or thighs I like to use BBQ rub. Cumin, Sugar, Chili Powder, Oregeno, Salt, Garlic, Pepper, Paprika. Kind of in equal parts with the exception ot Salt and Pepper. Just a samll amount of those.Martin's has chicken on sale this week and BOGO on sirloin steaks, so I picked up about 4lbs of chicken and two steaks to break in my grill sometime this weekend. Any marinades/seasonings you guys recommend? I've been surprised how simple a lot of the ones I've found have been.Originally posted by Anthony BourdainThe celebrity chef culture is a remarkable and admittedly annoying phenomenon. Of all the professions, after all, few people are less suited to be suddenly thrown into the public eye than chefs. We're used to doing what we do in private, behind closed doors.Comment
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 Re: The Food and Beverage Thread
 
 Any of you have suggestions on making cheese cake? I think the girlfriend and I might try making this bad boy because it looks incredible, but I've always been curious about making a good crust for cheesecake and stuff.
 
 Anyways, here's the recipe I'm thinking about attempting to bake.
 http://www.taste.com.au/recipes/2233/cheesecake+brownie
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 Re: The Food and Beverage Thread
 
 That's more a brownie than a cheesecake.
 
 Cheesecake crusts are easy, some dry baked good made into crumbs, mixed with melted butter then pressed into the pan and baked before you add the filling. Made a dark chocolate cheesecake with a pretzel crust about a month ago, I even made the cream cheese and mascarpone that went into it (that was the reason I made it to begin with, I needed to use up those cheeses).Comment
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 Re: The Food and Beverage Thread
 
 Loving this thread.
 
 All the pizza stones I get crack so I got the bottom of a clay pot. that lasted a long time and then it cracked. Recently I tried the bottom of a iron skillet and it works perfectly.Being kind, one to another, never disappoints.Comment
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 Re: The Food and Beverage Thread
 
 Amateur hour here. I think I let the chimney starter on for too long lol. Oh well. Let's try this again.
 
 
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